My liquid obsession lately has been 21st Amendment Brewery’s Hell or High Watermelon Wheat beer. While some people might scoff at the idea of adding fruit to your beer, it’s actually only a little bit sweet — but has just enough watermelon flavor that it’s about the most refreshing summer beer I’ve ever had. It’s perfect for a picnic or barbecue…we even served it at my recent summer wedding.

So I was delighted to find this recipe, which turns the idea of watermelon wheat beer on its head a bit, crafting a watermelon-tequila cocktail that’s finished with a little hefeweizen. Genius! Hailing from THE LCL: Bar & Kitchen in Manhattan, it even keeps the watermelon pun game going too.

Forget summer weather or movie premieres. We ES-ers know that Memorial Day is the official start to one thing and one thing only: BBQ season!

Admittedly, some of us tend to get a little over-excited when it comes to how much meat is needed for one BBQ event. For others who find themselves headed into the first week of summer with an excess of leftover grilling, we’re very pleased to share this recipe from Andres Fernandez, the Executive Chef at the very delicious Morgan’s Barbecue in Brooklyn.

Leftover Brisket Sloppy Joe

From bars to peeps to ice cream and well, everything, if there’s a new way to eat s’mores, we’re into it. Today’s s’mores mashup comes from Emily Pizza in Brooklyn, where their wood-fired pizza dough is re-used as an encasing for a S’MORES CALZONE, filled with lots of gooey chocolate and marshmallow, with a graham cracker crumble on top. Yes.

That monstrosity/amazingness isn’t included in Junior’s Home Cooking, but they do have another spin for how to combine breakfast beef and carbs. The Junior’s “different benedict” offers up eggs and hollandaise over corned beef hash. Yes.